July 27, 2011

Gooseberry Thokku

I found some fresh gooseberry at our Farmer's Market recently and I was so excited. I quickly bought a bunch and went in search of my mother-in-law who was chasing Little A through the market.

So this is how our farmer's market outings look like. We arrive at the market with Little A sitting quietly in his stroller, waving hellos and blowing kisses to strangers. And as soon as we start walking around, he starts insisting loudly that we let him out of the stroller.

After a few minutes of this, we usually do and then spend the rest of the time taking turns chasing him as he threatens to put crafted earrings with zucchini flower or tries to follow the divider.

At some point, we decide it's enough exercise for all of us and head back. This time, I had this bunch of gooseberry. My MIL made this delicious thokku out of this bunch. What else can we make?

In a pan, heat half of the oil and add the gooseberry pulp. Let it cook on low heat and covered for 2-3 minutes. Then add the dry fried spices, jaggery and salt and let it cook for another 5-6 minutes till the water disappears and the mixture starts to get thick.

In a separate pan, heat the rest of the oil and temper it with mustard seeds, curry leaves and urad dal. Add that to the thokku and take it off the heat. Stir well.

You can serve it with a variety of things. It makes a good spread for sandwiches, a good side for Pesaratt, or just to jazz up plain dal and rice.

Hello and welcome to Ahaar. We have been cooking and posting recipes for more than 6 years now. I love to hear from you, all your comments and feedback. Please keep it coming. I will also try to answer any questions you have in the comments.